Ragi Semiya Upma is another healthy, quick and easy breakfast recipe with ragi semiya. Ragi also called finger millet in English, is high in nutrition and has plenty of health benefits. You can make both sweet and savoury version of this ragi upma. I like a bit of spice in this recipe so I add chillies. For children, you can use make the sweeter version of this ragi semiya upma. For this, just sprinkle a teaspoon of sugar when the dish is warm.
Ingredients
- 2 cups Ragi Semiya
- 1 cup Onion, chopped
- 4 tbsps. Coconut, grated
- 1 Green chilli, finely chopped
- Salt, as needed
- 1 inch Ginger, finely chopped
For the seasoning
- 1 tbsp. Oil
- 1 tsp. Mustard seeds
- ½ tsp. Urad dal
- 1 Red chilli
- ¼ tsp. Hing
- Curry leaves, a sprig
Method
- Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
- Drain the water completely using a strainer.
- Steam it in a steamer for 5 minutes. Once cooked, spread it on a plate. Steamed ragi vermicelli is ready. We will do the seasoning now.
- Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
- Sauté until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
- Remove from heat, add grated coconut and serve hot with anychutney of your choice.
